Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

No abstract is available for this paper.

• Publication year

  2013

• Venue

  Critical reviews in food science and nutrition

• Publication date

  2013-01-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1080/10408398.2010.518775PMID 23072531
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Lipophilised epigallocatechin gallate (EGCG) derivatives and their antioxidant potential in food and biological systems

  2012cited by this paper
• Protective effects of epigallocatechin gallate (EGCG) derivatives on azoxymethane-induced colonic carcinogenesis in mice

  2012cited by this paper
• Chemoenzymatic synthesis of phytosteryl ferulates and evaluation of their antioxidant activity.

  2011cited by this paper
• Revisiting the polar paradox theory: a critical overview.

  2011cited by this paper
• Antioxidant and antiviral activities of lipophilic epigallocatechin gallate (EGCG) derivatives

  2011cited by this paper
• Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince.

  2010influential reference
• Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices

  2010influential reference
• Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

  2009influential reference
• Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi

  2009influential reference
• Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage.

  2009influential reference
• Properties of fish skin gelatin film incorporated with seaweed extract

  2009cited by this paper
• Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice.

  2009influential reference
• Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

  2009influential reference
• Effect of phenolic compounds on the properties of porcine plasma protein-based film

  2009influential reference
• Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage

  2009influential reference
• Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts

  2009cited by this paper
• Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi

  2009influential reference
• Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

  2009cited by this paper
• How relevant are flavonoids as antioxidants in plants?

  2009cited by this paper
• Antimicrobial and antioxidant activity of Majorana syriaca in Yellowfin tuna

  2009influential reference
• Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle

  2009cited by this paper
• Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin‐based films

  2008cited by this paper
• Antioxidant activity of three edible seaweeds from two areas in South East Asia

  2008cited by this paper
• Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: antimicrobial and sensory screening.

  2008cited by this paper
• The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus)

  2008influential reference
• In vitro inhibition of food spoilage and foodborne pathogenic bacteria by essential oil and leaf extracts of Magnolia liliflora Desr.

  2008cited by this paper
• Tea and Tea Products : Chemistry and Health-Promoting Properties

  2008cited by this paper
• Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris)

  2008influential reference
• Disinfectant test against monoculture and mixed‐culture biofilms composed of technological, spoilage and pathogenic bacteria: bactericidal effect of essential oil and hydrosol of Satureja thymbra and comparison with standard acid–base sanitizers

  2008cited by this paper
• Role of Physical Structures in Bulk Oils on Lipid Oxidation

  2007cited by this paper
• Mechanical properties of gelatin films cross-linked, respectively, by ferulic acid and tannin acid

  2007cited by this paper
• Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz)

  2007cited by this paper
• Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage

  2007cited by this paper
• Biosensors as a tool for the antioxidant status evaluation.

  2007cited by this paper
• The Role of Volatile Compounds in Odor Development During Hemoglobin-Mediated Oxidation of Cod Muscle Membrane Lipids

  2007cited by this paper
• Effect of pH on the properties of protein-based film from bigeye snapper (Priacanthus tayenus) surimi.

  2007cited by this paper
• Effect of molecular structure of phenolic families as hydroxycinnamic acids and catechins on their antioxidant effectiveness in minced fish muscle.

  2007influential reference
• Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies

  2007influential reference
• Chemical Preservatives and Natural Antimicrobial Compounds

  2007cited by this paper
• Evolution and current status of research in phenolic compounds.

  2007cited by this paper
• Effect of natural copper chelating compounds on the pro-oxidant activity of ascorbic acid in steam-cooked ground fish

  2007cited by this paper
• Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films

  2007cited by this paper
• A 4‐Hexylresorcinol‐based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns (Marsupenaeus japonicus) from Aquaculture

  2006cited by this paper
• Effects of EDTA and a combined use of nitrite and ascorbate on lipid oxidation in cooked Japanese sardine (Sardinops melanostictus) during refrigerated storage

  2006cited by this paper
• Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid).

  2006cited by this paper
• Cellular and in vivo hepatotoxicity caused by green tea phenolic acids and catechins.

  2006cited by this paper
• Gas and liquid phase acidity of natural antioxidants.

  2006influential reference
• Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols

  2006cited by this paper
• Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects.

  2005cited by this paper
• Role of ferulic acid in preparing edible films from soy protein isolate

  2005cited by this paper
• Role of sulfites and 4-hexylresorcinol in microbial growth and melanosis prevention of deepwater pink shrimp (Parapenaeus longirostris) using a controlled atmosphere.

  2005influential reference
• PROPERTIES OF PHENOLOXIDASE ISOLATED FROM THE CEPHALOTHORAX OF KURUMA PRAWN (PENAEUS JAPONICUS)

  2005cited by this paper
• The intake of dietary fiber from grape seeds modifies the antioxidant status in rat cecum

  2005cited by this paper
• Antimicrobial activity of flavonoids

  2005cited by this paper
• Structure-function analysis of the radioprotective and antioxidant activity of flavonoids

  2005cited by this paper
• Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle

  2005influential reference
• Interactions of phenolic compounds with globular proteins and their effects on food-related functional properties

  2005cited by this paper
• Melanosis inhibition and SO2 residual levels in shrimps (Parapenaeus longirostris) after different sulfite-based treatments

  2005cited by this paper
• Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage

  2005cited by this paper
• Edible films and coatings: a review.

  2004cited by this paper
• Effectiveness of Onboard Application of 4‐Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris)

  2004influential reference
• Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid.

  2004influential reference
• Effect of high‐temperature setting on gelling characteristic of surimi from some tropical fish

  2004cited by this paper
• Extraction and analysis of phenolics in food.

  2004cited by this paper
• Antibacterial effect of water-soluble arrowroot (Puerariae radix) tea extracts on foodborne pathogens in ground beef and mushroom soup.

  2004cited by this paper
• Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease.

  2004cited by this paper
• Anti-oxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model

  2004cited by this paper
• Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients

  2004influential reference
• Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis

  2004cited by this paper
• A modified method for determining protein binding capacity of plant polyphenolics using radiolabelled protein.

  2004cited by this paper
• Effect of cross-linking using aldehydes on properties of glutenin-rich films

  2004cited by this paper
• Inhibitory effect of enokitake extract on melanosis of shrimp

  2003influential reference
• Transglutaminase-mediated setting in bigeye snapper Surimi

  2003cited by this paper
• Free radical scavenging abilities of flavonoids as mechanism of protection against mutagenicity induced by tert-butyl hydroperoxide or cumene hydroperoxide in Salmonella typhimurium TA102.

  2003cited by this paper
• Chapter 65 – Flavonoids

  2003cited by this paper
• Clinical guide to nutrition and dietary supplements in disease management

  2003cited by this paper
• Influence of the extracting solvent upon the structural properties of Amaranth (Amaranthus hypochondriacus) glutelin.

  2003cited by this paper
• Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase.

  2003cited by this paper
• Biodegradable films and composite coatings: past, present and future

  2003cited by this paper
• The relationship between the antioxidant and the antibacterial properties of galloylated catechins and the structure of phospholipid model membranes.

  2003cited by this paper
• Molecular design of antibrowning agents: antioxidative tyrosinase inhibitors

  2003cited by this paper
• ANTIOXIDANT EFFICACY OF EXTRACTS OF AN EDIBLE RED ALGA (GRATELOUPIA FILICINA) IN LINOLEIC ACID AND FISH OIL

  2003cited by this paper
• Interactions of different phenolic acids and flavonoids with soy proteins.

  2002cited by this paper
• Production and applications of biobased packaging materials for the food industry

  2002cited by this paper
• Methods for testing antioxidant activity.

  2002cited by this paper
• Interactions of Flavonoids with Iron and Copper Ions: A Mechanism for their Antioxidant Activity

  2002cited by this paper
• Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe.

  2001influential reference
• Peroxidase-mediated cross-linking of a tyrosine-containing peptide with ferulic acid.

  2001cited by this paper
• Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography.

  2001cited by this paper
• Antioxidant activity of extracts of the marine algal genus Cystoseira in a micellar model system

  2001cited by this paper
• Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk

  2001cited by this paper
• Antioxidant activity of fresh and processed edible seaweeds

  2001cited by this paper
• Influence of balsam poplar tannin fractions on carbon and nitrogen dynamics in Alaskan taiga floodplain soils

  2001cited by this paper
• Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

  2001cited by this paper
• Antimicrobial agents from plants: antibacterial activity of plant volatile oils

  2000cited by this paper
• Flavonoids as antioxidants.

  2000cited by this paper
• Dietary intake and bioavailability of polyphenols.

  2000cited by this paper
• Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay.

  2000influential reference
• Screening of some Palestinian medicinal plants for antibacterial activity.

  2000cited by this paper
• Individual and combined antioxidant effects of seven phenolic agents in human erythrocyte membrane ghosts and phosphatidylcholine liposome systems: importance of the partition coefficient.

  2000cited by this paper

• Effects of (−)-Epigallocatechin-3-gallate non-covalent binding on the functional and structural properties of pumpkin seed protein isolate

  2026cites this paper
• Integrating explainable artificial intelligence (AI) to evaluate fermented-roasted avocado seed powder as a natural antioxidant in beef patties

  2026cites this paper
• Almond By-Products: A Comprehensive Review of Composition, Bioactivities, and Influencing Factors

  2025cites this paper
• Flavonoid Glycosides and Phenolic Acids from Inula Oculus-Christi Modulate Membrane Organization and Provide Antioxidant Protection

  2025cites this paper
• Application of Natural Antioxidants as Feed Additives in Aquaculture: A Review

  2025cites this paper
• Sweet Potato Leaf Extract as a Protective Antioxidant: Improving Hematological Health in Ammonia-Exposed Mahseer Fish

  2025cites this paper
• Multi-omics analysis of the effects of fulvic acid on the growth performance of Larimichthys crocea in summer

  2025cites this paper
• Assessment of Aqua Drugs Utilization in Aquaculture from South-West Bangladesh: A Comprehensive Study of Practices and Implications for Aquatic Health Management

  2025cites this paper
• Epigallocatechin gallate and l-ascorbic acid in conjunction with modified atmospheric packaging preserve color and quality of refrigerated longtail tuna (Thunnus tonggol) slices

  2025cites this paper
• Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS

  2025cites this paper
• Subcritical Water Extraction as a Green Technology for the Recovery of Bioactive Compounds from Algae: A Comprehensive Review

  2025cites this paper
• Development and Characterization of κ‐Carrageenan‐Based Edible Films Enriched With Resveratrol or Quercetin for Shelf‐Life Extension of Goat Meat Burger Patties

  2025cites this paper
• A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects

  2025cites this paper
• Grifola frondosa (Maitake) extract as natural antioxidant on emulsion-type pork sausages

  2025cites this paper
• Structural and surface hydrophobic remodeling of whey protein-linoleic acid-EGCG complex suppresses co-oxidation, attenuates allergenicity, and enhances bioactive functionalities under oxidative stress.

  2025cites this paper
• Chemical profiling, antioxidant, and antimicrobial activity of spent coffee grounds aqueous extract and its use to enhance antioxidant, microbiological, and sensorial properties of shrimp under storage.

  2025cites this paper
• Marine Algae‐Derived Bioactives: A Sustainable Resource for the Food and Agriculture Industries

  2025cites this paper
• Flavor modulation of braised He Bao carp (Cyprinus carpio) by natural plant spices: Insights from GC–MS, GC–IMS, E-nose, E-tongue, and molecular docking analyses

  2025cites this paper
• Preparation of bovine liver peptide-flavonoids binary complexes by free radical grafting: Rheological properties, functional effects and spectroscopic studies

  2025cites this paper
• A review on olive and clove: Promising natural additives for seafood preservation

  2025cites this paper
• Antioxidant and organoleptic properties of canned tuna enriched with green onion by-product as functional ingredient

  2025cites this paper
• Enhancement of the Storage Potential of Farmed Rainbow Trout (Oncorhynchus mykiss) by Using Algal (Cystoseira myrica and Cystoseira trinodis) Extract–Ice Combinations

  2025cites this paper
• Colorful and nutritious abundance: Potential of natural pigments application in aquatic products

  2024cites this paper
• Unravelling the effects of extrusion and drying temperatures on the radical scavenging capacity of aquafeeds supplemented with mango and pineapple by-products

  2024cites this paper
• Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review

  2024cites this paper
• Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi.

  2024cites this paper
• Development and Performance Assessment of Sensor-Mounted Solar Dryer for Micro-Climatic Modeling and Optimization of Dried Fish Quality in Cambodia

  2024cites this paper
• Glycerol-based extracts of Clitoria ternatea (Butterfly Pea Flower) with enhanced antioxidant potential

  2024cites this paper
• Connecting Polyphenols and Myofibrillar Proteins with Their Bioactive Potentials –A Terse Review

  2024cites this paper
• A Quantitative Risk Assessment Model for Listeria monocytogenes in Ready-to-Eat Smoked and Gravad Fish

  2024cites this paper
• Comprehensive Analysis of Antioxidant Properties, GC‐MS, and FTIR Profiles of Myrica esculenta Fruit Extracts from Western East Khasi Hills of Meghalaya

  2024cites this paper
• Inhibition of melanosis in white shrimp Penaeus vannamei using beetroot extract during iced and room temperature storage

  2024cites this paper
• Dietary tea polyphenol supplementation and its impacts on growth performance, plasma parameters, and antioxidant capacity of juvenile genetically improved farmed tilapia (GIFT: Oreochromis niloticus)

  2024cites this paper
• A Decade Review of Analysis of Essential Oils from Genus Artocarpus: its Phytochemistry and Pharmacology

  2024cites this paper
• Comprehensive Analysis of Antioxidant and Phenolic Profiles of Thai Medicinal Plants for Functional Food and Pharmaceutical Development

  2024cites this paper
• Curcumin in feed lowers leptin and its receptor gene expression, alters fatty acid and amino acid profiles and improves the antioxidant activities in the muscle of tilapia, Oreochromis mossambicus

  2024cites this paper
• Exploring the potential of fennel (Foeniculum vulgare Mill.) as a valuable medicinal plant: a comprehensive (review)

  2024cites this paper
• Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance

  2024cites this paper
• Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking

  2024cites this paper
• Cosmeceutical Significance of Seaweed: A Focus on Carbohydrates and Peptides in Skin Applications

  2024cites this paper
• A comparative study of the effects of three typical phenolic compound on surimi gel and its mechanism

  2024cites this paper
• Microencapsulation of ultrasound-assisted phenolic extracts of sugar maple leaves: Characterization, in vitro gastrointestinal digestion, and storage stability.

  2024cites this paper
• The use of herbs and spices in fish preservation at chilled temperature storage: opportunities and challenges

  2024cites this paper
• Wild Vitex agnus-castus L.: Phytochemical Characterization, Acute Toxicity, and Bioactive Properties

  2023cites this paper
• Comparisons between Myofibrillar Protein-Luteolin Conjugates Fabricated through Covalent and Noncovalent Modification.

  2023cites this paper
• Contaminated fungi in dried salted fishes: Isolation, identification, and their inhibition by chitooligosaccharide-gallic acid conjugate.

  2023cites this paper
• Resveratrol and beyond: The Effect of Natural Polyphenols on the Cardiovascular System: A Narrative Review

  2023cites this paper
• Ishophloroglucin A-based multifunctional oxidized alginate/gelatin hydrogel for accelerating wound healing.

  2023cites this paper
• Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food-borne spoiler Rahnella aquatilis KM05.

  2023cites this paper
• Dietary chrysin supplementation improves growth performance, immune responses, antioxidant status, and resistance against crowding stress in rainbow trout

  2023cites this paper
• Impact of Longkong Pericarp Extract on the Physicochemical Properties of Alginate-Based Edible Nanoparticle Coatings and Quality Maintenance of Shrimp (Penaeus monodon) during Refrigerated Storage

  2023cites this paper
• Technological strategies for the use of plant-derived compounds in the preservation of fish products.

  2023cites this paper
• Anti-inflammatory and Analgesic Activity of Cleome brachycarpa Ethanolic Extract in Lower Mammals and Effects on Blood and Liver Enzymes

  2023cites this paper
• Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review

  2022cites this paper
• Virgin coconut oil: A comprehensive review of antioxidant activity and mechanisms contributed by phenolic compounds

  2022cites this paper
• Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

  2022cites this paper
• Advances in the Formation and Control Methods of Undesirable Flavors in Fish

  2022cites this paper
• Dermo-Cosmetic Benefits of Marine Macroalgae-Derived Phenolic Compounds

  2022cites this paper
• A review of polyphenol and whey protein-based conjugates

  2022cites this paper
• The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks

  2022cites this paper
• Selection and improvement of alternative raw materials for rainbow trout (Oncorhynchus mykiss) aquafeeds through a multiparametric screening tool

  2022cites this paper
• Phenolic Acids - Versatile Natural Moiety With Numerous Biological Applications.

  2022cites this paper
• Animal development, liver histology, and antioxidant activity in the muscle of zebrafish (Danio rerio) fed with natural additives in the diets

  2022cites this paper
• Effects of rice bran feruloyl oligosaccharides on gel properties and microstructure of grass carp surimi.

  2022cites this paper
• Effect of food additives on the structure of the dough

  2022cites this paper
• Comparative Analysis between Synthetic Vitamin E and Natural Antioxidant Sources from Tomato, Carrot and Coriander in Diets for Market-Sized Dicentrarchus labrax

  2022cites this paper
• Hydroxytyrosol Enrichment of Olive Leaf Extracts via Membrane Separation Processes

  2022cites this paper
• Opportunities and challenges of plant extracts in food industry

  2022cites this paper
• Recent trends in the application of essential oils: The next generation of food preservation and food packaging

  2022cites this paper
• Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications

  2022cites this paper
• Optimizing the purification process of polyphenols of sea buckthorn seed and its potential freshness effect

  2022cites this paper
• A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes

  2022cites this paper
• Phytochemical Composition and Antioxidant and Anti-Inflammatory Activities of Ligularia fischeri Turcz: A Comparison between Leaf and Root Extracts

  2022cites this paper
• Research progress on quality deterioration mechanism and control technology of frozen muscle foods.

  2022cites this paper
• The impact of aromatic plant-derived bioactive compounds on seafood quality and safety.

  2022cites this paper
• Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review

  2022cites this paper
• Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

  2022cites this paper
• Fillet Fish Fortified with Algal Extracts of Codium tomentosum and Actinotrichia fragilis, as a Potential Antibacterial and Antioxidant Food Supplement

  2022cites this paper
• Effect of Extracts Derived from Brown Algae (Sargassum horneri) on the Gel Property and Moisture Distribution of Hairtail Surimi Gel (Trichiurus haumela)

  2022cites this paper
• Evaluation of Phenolic Content Diversity along with Antioxidant/Pro-Oxidant, Glutathione Transferase Inhibition, and Cytotoxic Potential of Selected Commonly Used Plants

  2022cites this paper
• Effects of Annona muricata extraction on inhibition of polyphenoloxidase and microbiology quality of Macrobrachium rosenbergii

  2021cites this paper
• Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products

  2021cites this paper
• Effects of Polyphenols Supplemented Canola Meal Based Diet on Proximate Composition, Minerals Absorption and Hematology of Cyprinus carpio Fingerlings

  2021cites this paper
• Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation

  2021cites this paper
• Seaweeds’ nutraceutical and biomedical potential in cancer therapy: a concise review

  2021cites this paper
• Application of essential oils as preservatives in food systems: challenges and future prospectives – a review

  2021cites this paper
• The application of polyphenols in food preservation.

  2021cites this paper
• Antioxidant and Pro-Oxidant Capacities as Mechanisms of Photoprotection of Olive Polyphenols on UVA-Damaged Human Keratinocytes

  2021cites this paper
• Immunomodulatory potential of flavonoids for the treatment of autoimmune diseases and tumour

  2021cites this paper
• Determination of phenolic antioxidants in tuna fillets canned in hydrosols with HPLC‐DAD

  2021cites this paper
• A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

  2021cites this paper
• Conservação de alimentos pelo uso de aditivos: Uma Revisão

  2021cites this paper
• Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

  2021cites this paper
• Employment of Flake Ice Systems Including Natural Preservative Compounds for the Quality Enhancement of Chilled Seafood—A Review

  2021cites this paper
• Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

  2021cites this paper
• The effects of four plant extracts on growth, sex reversal, immunological and haemato‐biochemical parameters in Nile tilapia, Oreochmomis niloticus (Linnaeus, 1758)

  2021cites this paper
• Effect of different drying methods on the content of polyphenolic compounds of red grape skins

  2021cites this paper
• Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

  2021cites this paper
• A Multi-Biomarker Approach in European Sea Bass Exposed to Dynamic Temperature Changes under Dietary Supplementation with Origanum vulgare Essential Oil

  2021cites this paper
• Optimization of Chitosan Concentration on The Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets

  2021cites this paper